Sabudan Cutlets are pan fried patties made with tapioca pearls, potato, peanuts and green chili.
Delicious and tasty dish which can be enjoyed for breakfast and snack.
These sabudana tikki are popularly made during fasting season like Maha Shivratri, Navratri and Ekadashi.
Making sabudan cutlet is very easy, we just need to make sure the sabudan are soaked properly. The preparation to make these tikkis is very similar to sabudan vada , but these pan fried tikkis are healthier than the fried vada.
These sabudan cutlets are high in carbs and are quite filling. Serve these sago cutlet with masala chai, chutney or tomato ketchup.
Tips for making tasty Sabudana Cutlets-
- Rinse the sabudana in a colander till the water runs clear and soak them in water in the same level as sabudan is.
- Soak for atleast 5 hours or overnight if you plan to use them in the morning.
- After the soaking time, press the sabudan. If they mash easily then sabudan is ready to be cooked. But if its still hard in the centre, you want to sprinkle some more water and soak for an extra hour.
- Depending on the quality of the sabudan, the soaking time varies significantly.
- Potato helps in binding the cutlet. You can pressure cook them or cook directly on the stove top. Let the potato cool, before adding. This will help us to bind the dough properly.
More Sabudan/Sago recipes from the blog –
Sabudana Cutlet | Sago Tikki
- ¾ cup sabudan ( sago)
- 2 medium potato, boiled and peeled
½ roasted peanuts
- 1 inch ginger finely chopped
- 2 to 3 green chili, finely chopped
- ½ tsp cumin powder
- ½ tsp amchur powder (mango powder)
- handful of finely chopped corainder leaves
- salt to taste
- oil to pan fry the patties
Rinse the sabudan in a colander about 3 to 4 times and soak them in water in the same level as sabudan.
Soak the sago for 4 to 5 hours or over night. Drain them to remove any excess water.
- After the soaking time, press the sabudan. If they mash easily then sabudan is ready to be cooked. But if it is still hard in the center, you want to sprinkle some more water and soak for an extra hour.
Boil the potatoes. Peel and mash them
In a mortar coarsely grind the peanuts.
In a big bowl add the sabudan and gently smash it few times.
Add the mashed potato, ground peanuts, ginger, green chilly, cumin, coriander leaves, amchur powder or lemon juice and salt.
Mix well. Take about lemon size of the mix and make a patty.
Repeat with the rest of the sabudan mix.
Heat a non stick pan, drizzle some oil and pan fry the cutlets on both sides until golden brown.
Serve the Sabudan cutlets with hot tomato sauce
Note – You can either use amchur powder or lemon juice in the recipe.